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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brine?Yep. Meat Glue?Yep. Sous Vide?Yep. Torch? Yep. Awesome? Oh @#!*% yes.TFJ killed it tonight

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 11,251
edited December 2012 in EggHead Forum
abort mission until I get pics right. Damnit.

Comments

  • I'll fix the pics ASAP. Damnit. They are good too.



  • nolaeggheadnolaegghead Posts: 11,134
    whoop whoop  crank that amp to 11!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 11,251
    edited December 2012
    NM

    Damnit. can't get images on my laptop to work..


    stay tuned



  • cazzycazzy Posts: 5,721
    edited December 2012
    Cen, from the laptop, insert "Direct" link into the photo tool's address bar. From your iPhone, paste the HTML code into the body of your message.
    Join the 2014 Egghead Rub & Sauce Exchange!!!!  Sign up by September 22, 2014.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 11,251
    edited December 2012
    Try again: OK- So I posted a few weeks ago about some yard bird that I had in LA at Drago Centro. It was amazing but I sniffed out how they did it right on the spot and vowed to try it. TFJ was so fired up about it that she took the lead and WOW am I glad she did! Here's the deets: I brined 3 bone in, skin on chicken breasts for 3 hrs in the most basic brine (water, salt, sugar). Once out of the brine, we boned and skinned the 3 breasts. We then scraped all the skin until almost translucent and set aside. Then we meat glued 2 of those boneless skinless breast together and glued the skin back on those 2 breasts (took all 3 skins) and formed it into a sphere (details below with the pics). We then cooked Sous Vide for 6 hours. Once out of the SV, we seared with a torch to brown the skin. It was served with TFJ's garlic mashers, roasted Brussels sprouts and finished with TFJ's "All Day Marsala Demi Glace". This project answered a ton of questions for me about: Meat Glue (it's awesome) Sous Vide (absolutely amazing when used in the right spots) Chicken skin (if you want perfect bite through skin, scrape it and meat glue back on the bird....and yes, it's worth it for special meals). This was so fun and it was every bit as good as the food I had at one of the best restaurants in LA. Tons of work, but it's so cool to know that we can make food on par with the big boys from time to time. Good food (and bourbon) night at Casa CenTex. Scraped skin: Photobucket Pictures, Images and Photos Here is all the "snot" once you scrape. I'm telling you, once you get all this stuff off the back of the skin, it's like a little "chip" once crisped up. Lot of work but I now totally get why comp BBQ teams take the time to do it. I know it's gross but I posted to show why it helps texture to scrape for that "one bite, no pull" chicken skin. Photobucket Pictures, Images and Photos Boned, skinned breasts sitting skin side DOWN: Photobucket Pictures, Images and Photos Meat glue added: Photobucket Pictures, Images and Photos Breasts placed together inverted so the fat part of one is bonded to the skinny part of the other. This creates a very uniform piece of yard bird. This helps it all to cook perfectly uniform so you have no waste from dried out tail pieces etc. There is also meat glue on the outside of this piece for the next step: to reattach the skin Photobucket Pictures, Images and Photos Now TFJ wrapped these 2 breast pieces with the scraped skin from all 3 breasts so the skin wrapped all the way around both glued breasts. Photobucket Pictures, Images and Photos She then wrapped them in plastic wrap to form a sphere and allow the meat glue to do it's thang (bond the breasts and bond the skin to the breasts). Photobucket Pictures, Images and Photos We then put in the freezer until firm so we could vac seal for the SV without deforming the sphere. You can drop the plastic wrap sphere directly in the SV but we had store bought wrap and it was not wide enough to do it one piece so we didn't trust it. Commercial wrap is much wider and you could do it that way if you decide you want to get weird with food like we do :) Photobucket Pictures, Images and Photos Once out of the SV we (she) seared with a torch to crisp up the skin Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos And plated with Mashers, "All Day Marsala Demi", and Brussels Sprouts: Photobucket Pictures, Images and Photos Moral of the story: Do not mess with TFJ when she gets mad at something. I brined the bird and then was told to sit my @#!*% down and watch the magic happen. I did and was rewarded with one of the best home cooked meals I've ever had. Centex Out

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 11,251
    edited December 2012
    cazzy said:
    Cen, from the laptop, insert "Direct" link into the photo tool's address bar. From your iPhone, paste the HTML code into the body of your message.
    got it now.....geez. I'll figure it our one day



  • nolaeggheadnolaegghead Posts: 11,134
    Awesome.  I remember you talking about duplicating this earlier.  I see a lot of potential crazy gor-met sh*t with these techniques - like glue chicken to pork tenderloin so it forms a yin-yang when you slice it.  Again - impressive.  whoop! whoop! (siren blast!)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cazzycazzy Posts: 5,721
    Amazing job! What to try this when I grow up!
    Join the 2014 Egghead Rub & Sauce Exchange!!!!  Sign up by September 22, 2014.
  • U_tardedU_tarded Posts: 1,173
    impressive!  love me some marsala based sauces.  i'm sure this is outstanding

  • nolaeggheadnolaegghead Posts: 11,134
    That's the pic I remember.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Wow.  That looks fantastic!  Yours looks better than the restaurant's.  Gotta have TFKh look at this. I told her about meat glue (from your previous thread) and she was simultaneously grossed out and intrigued. Thanks for experimenting and sharing with us. 
  • Wow.  That looks fantastic!  Yours looks better than the restaurant's.  Gotta have TFKh look at this. I told her about meat glue (from your previous thread) and she was simultaneously grossed out and intrigued. Thanks for experimenting and sharing with us. 

    Thanks. Nothing gross about meat glue. It's running through your veins and it's in every plant you consume also. If you have ever eaten deli meat, California rolls, chicken nuggets, hot dogs, or countless other foods you have eaten, you've had plenty of meat glue. It is 100% natural, tasteless, odorless, and fun to play with. Trust me, we all eat transglutaminase (meat glue) most every day of our lives.

  • Holy.  Crap.
    Large BGE -- Greensboro!


  • lousubcaplousubcap Posts: 5,035
    @C-T-Hell of a cooking adventure-congrats on being one with TFJ in the kitchen until "recognizing the right asnwer when told"...Looks great! 
    Louisville
  • dlk7dlk7 Posts: 975
    Wow - Inspiration in so many ways!!!  Thanks for the step by step.

    Two XL BGEs - So Happy!!!!

    Rudderville, TN

  • Wow.  That looks fantastic!  Yours looks better than the restaurant's.  Gotta have TFKh look at this. I told her about meat glue (from your previous thread) and she was simultaneously grossed out and intrigued. Thanks for experimenting and sharing with us. 

    Thanks. Nothing gross about meat glue. It's running through your veins and it's in every plant you consume also. If you have ever eaten deli meat, California rolls, chicken nuggets, hot dogs, or countless other foods you have eaten, you've had plenty of meat glue. It is 100% natural, tasteless, odorless, and fun to play with. Trust me, we all eat transglutaminase (meat glue) most every day of our lives.
    We were asking ourselves this question just last month, "how do they make deli meat?" and then came your answer.  Interesting. And thank you.
  • Wow.  That looks fantastic!  Yours looks better than the restaurant's.  Gotta have TFKh look at this. I told her about meat glue (from your previous thread) and she was simultaneously grossed out and intrigued. Thanks for experimenting and sharing with us. 

    Thanks. Nothing gross about meat glue. It's running through your veins and it's in every plant you consume also. If you have ever eaten deli meat, California rolls, chicken nuggets, hot dogs, or countless other foods you have eaten, you've had plenty of meat glue. It is 100% natural, tasteless, odorless, and fun to play with. Trust me, we all eat transglutaminase (meat glue) most every day of our lives.
    We were asking ourselves this question just last month, "how do they make deli meat?" and then came your answer.  Interesting. And thank you.

    Even the "good" deli meat like boars head etc are whole muscles (like turkey breast) put in a mold with meat glue and cooked. There are no 50lb turkeys running around with perfectly football shaped breasts! Not something I would cook with every day but fun every once in a while.

  • Awesome.  I remember you talking about duplicating this earlier.  I see a lot of potential crazy gor-met sh*t with these techniques - like glue chicken to pork tenderloin so it forms a yin-yang when you slice it.  Again - impressive.  whoop! whoop! (siren blast!)
    Nola......you could be talking about a tur-ducken filet!   I gotta get some of that glue.
  • Awesome.  I remember you talking about duplicating this earlier.  I see a lot of potential crazy gor-met sh*t with these techniques - like glue chicken to pork tenderloin so it forms a yin-yang when you slice it.  Again - impressive.  whoop! whoop! (siren blast!)
    Nola......you could be talking about a tur-ducken filet!   I gotta get some of that glue.

    http://www.modernistpantry.com/moo-gloo-rm-transglutaminase.html

  • cazzy said:
    Amazing job! What to try this when I grow up!

    Check your inbox. I owe you a care package and h ave plenty of me

  • cazzycazzy Posts: 5,721


    cazzy said:

    Amazing job! What to try this when I grow up!




    Check your inbox.

    I owe you a care package and h ave plenty of me

    Got it! Good looking out...very appreciated! :)
    Join the 2014 Egghead Rub & Sauce Exchange!!!!  Sign up by September 22, 2014.
  • jls9595jls9595 Posts: 869
    Old post but I'm bumping because I want to do this for a bunch of people this weekend. No sous vide, so what would the preferred method be? raised direct or indirect? I'm thinking it'll be a pretty thick piece of meat but not so thick that a raised direct cook around 375* wouldn't work. Any input would be appreciated. 
    In Manchester, TN
    Vol For Life!
  • nolaeggheadnolaegghead Posts: 11,134
    Without sous vide, I'd smoke it low and slow until around 145F internal.  Maybe at 225-250 dome with some cherry or peach.  I'd pull it off and let it cool down for 15 minutes uncovered, then hit it with a creme brulee torch (which is pretty much just a regular propane or butane torch) to crisp up the skin.  Voila.  Masterpiece.

    If you're doing a lot of them, I'd do the crisping on a wire rack on the top shelf of your oven set to broil on high. Constantly turn them. The smoke taste will be there from the low n slow, the crisp at the end will keep it crispy when you serve without overcooking.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ShadowNickShadowNick Posts: 480
    How long does it take the meat glue to set?
    Chicago, Illinois
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